Wasabi Sauce

If you haven’t yet tried wasabi, be warned; it can be awfully pungent, but in a unique, indescribable way. The “heat” of the sauce can be tempered by decreasing the amount of wasabi pounder used. (Use 1 teaspoon at first until you have a chance to gauge the hotness of your wasabi, as well as your tolerance.) Wasabi sauce makes a great accompaniment to fish and chicken. It can also be used as a sauce in wheat-free wraps.

Makes 2 servings:

• 3 tablespoons mayonnaise
• 1 to 2 tablespoons wasabi powder
• 1 teaspoon finely minced fresh or dried ginger
• 1 teaspoon rice vinegar or water

Directions:

1. Mix all the ingredients in a small bowl.
2. Store tightly covered in the refrigerator for up to 5 days.

For a more Asian variation, substitute 2 tablespoons sesame oil and 1 tablespoon (wheat-free) soy sauce for the mayonnaise.